Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(392 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition: per serving

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
  • icing sugar, to decorate

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

  4. Turn onto a cooling rack and leave to cool completely.

  5. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it.

  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
sunflower007
15th Jun, 2012
1.05
Sorry but for me this was truly awful - used 4 medium eggs and even after 40 mins in the oven it still wasn't cooked - way too eggy in my opinion - will stick to my good old Delia recipe in the future
gummybat
13th Jun, 2012
This cake is great, my wife loves me baking this and asks for it time and time again, the only question i have is this, is there any way of keeping the icing sugar sprinkled on top from dissapearing over time ?
simsbakery
13th Jun, 2012
5.05
Fabulous cake! Very easy to make, far too easy to eat!
sweetmutima
7th Jun, 2012
I baked it yesterday evening and it was very good. The simplest sponge recipe I've come across, even without the vanilla and butter cream it tasted and smelt good. I thought it would be greasy but it wasn't at all, Good recipe! I had some friends over and in 1 hour we were eating fresh sponge cake WOW!!!! I will definitely be using this one for a looong time.
sue_walters
6th Jun, 2012
1.05
Well, I don't know what went wrong. Fresh free range eggs @ room temp, Softened butter etc etc and my poor jubilee cake was a flop- literally. Tasted ok but didn't rise. Back to my old recipe :(
louisewinder
5th Jun, 2012
Tried this 3 times and three times my cake went from being undercooked to overcooked within 5 minutes.. Used exact measures etc and same tins, temp and used middle shelf - Any ideas?
doridos
5th Jun, 2012
This is the first time that I have made Victoria Sponge as I have always been lacking in confidence in making any sponge cake! The occasion was afternoon tea with my family celebrating the last day of Her Majesty The Queen's Diamond Jubilee. My family are my judges for anything I bake and they loved it! The sponges were golden, light & fluffy. I used fresh cream, fresh strawberries and strawberry jam instead for the filling and to decorate. There is less than 1/2 the cake left and I only baked it this morning.
jasperkitten
4th Jun, 2012
My first Victoria sandwich since school. It was so easy to make and turned out beautifully. The tip about only 3 eggs if large turned out to be spot on. I didn't line the tins but just buttered them then rolled a tablespoon of flour around the butter and then tapped off the residue. Cakes came out easily. To avoid imprint of cooling rack turn out the top on to a rack covered with a thin linen tea towel or napkin.
tormcr
4th Jun, 2012
5.05
I made mine into a tripple stacked Victoria Sponge using x3 10cm baking tins. The butter cream doesn't look very visible, if i do another tripple I may consider increasing the butter cream. There is plenty Jam! i also used 3 large eggs as I had no medium. I was asked the day before a BBQ to make a cake for the Jubilee and ran to my local shop before the Sunday/Bank holiday restricted opening hours. To "Jubilee it" I made my own basic crown template using baking paper, a craft knife and a cutting board. I held back on a very small amount of butter cream and on the top sponge spread over the template to leave a crown. I then scattered hundreds of thousands over the crown and blew at it for a moment to define the crown a bit better. It looked fit for a Queen and it was delicious!
lissylou
3rd Jun, 2012
i only have a 10 inch round cake tin - tips on increasing recipe?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.